Linguini White Clam

Heat oil slowly and combine with garlic and cook to slight garlic just starts to brown.
Add Butter (optional Anchovy) cook for minute.
Add clam stock, add wine, rosemary, thyme, lemon zest (Optional ), crushed Pepper , seasonings And cook until reduce by ½ (Remove thyme and Basil)
Incorporate pasta, parsley, green onions cook for 1 minute until past is coated then add EXVOO I last 15 seconds of cooking
Plate *use tongs to remove linguini *Twirl for plate presentation then pour clams and sauce (Should have a glace like viscosity and pour over pasta~ sprinkle parsley scallions and zest for plate appearance

1 Roma Anchovy, optional, minced
1 10 oz Roma Baby Clam, (This will have Clam stock approx. 1 cup)
2-3 leaves basil, fresh
2 tbsp butter
Roma® Red Pepper, Crushed , flakes (Pinch) Not to make hot but to expand all the flavors)
8 oz Piancone Epicure Andante , cooked
2 Peak Fresh Produce® Garlic, Clove(s), finely sliced
1 tbsp green onions, thinly sliced
1 tsp lemon zest, (Optional)
1 tbsp Piancone® Oil, Olive, Extra Virgin
2 tbsp Roma® Oil, Olive
1 tbsp parsley, chopped
1/4 cup Pinot Grigio, can sub chardonnay
salt and pepper, to tate
1-2 sprigs thyme, fresh

Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida